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Kelly and I were messing around with cauliflower this week and we came up with this fun idea to turn it into a dip. Fun turned into a dip tasting party. And the dip? Well, it turned out freaking unreal. Kelly preferred it with less Gruyere. I say pile it on … so the recipe below calls for all of it. It’s delicious. Do yourself a favor and make it. Yum.

Ingredients

1 headCauliflower (Medium Size)

3 clovesGarlic, Chopped

½ Shallot, Chopped

1 teaspoonGreen Onion, Chopped

1 TablespoonButter

1 teaspoonExtra Virgin Olive Oil

3 TablespoonsGrated Parmesan

½ cupsGrated Gruyere (To Mix In Dip)

1 TablespoonCream Cheese

½ teaspoonsKosher Salt

½ teaspoonsPepper

¼ cupsGrated Gruyere (For Sprinkling)

Preparation

1. Wash cauliflower and remove any wilted outside leaves. With a sharp knife, remove most of the core from the bottom. Cut it into florets. Fill a medium saucepan with 1/4″ of water and bring to a boil. Add your trimmed cauliflower florets. Cover the pan and cook cauliflower for 8 minutes or until completely fork tender. When done, remove from heat and drain off the water.

2. Preheat oven to 425 F and place steamed cauliflower into your food processor or blender.

This is amazing. I made it as instructed the first time and with no cheese the second time. Both were great. So different, good for you and great flavor. I tend to diet every other week so I like things I can cut the calories on if I want.

I LOVED this! I have been a crazy cauliflower fanatic lately so when I saw this I just had to try it! It’s creamy, the flavor is amazing, and it’s got cheese. Need I say more. I’ll definitely be making this again.

Stephanie is a former newspaper reporter and self-taught baker who lives in the Twin Cities. As her blog title Girl Versus Dough suggests, Stephanie loves baking bread. And cookies. (And just about everything else.) She enjoys working with her hands, which is a great thing for all her friends and family who get the goodies that come out of her kitchen. Check out her TK recipe box! We’re sure you’ll see something you’ll want to make.

Whether it’s in the hospital caring for patients or in her kitchen whipping up meals, it’s evident that nourishing people is Terri's true calling. She's lived all over the United States, from east to west, and even in a few other countries. You should ask her about her experiences (like that time she ended up skiing into Robert Redford). But more importantly, you should try her recipes. Visit her blog That’s Some Good Cookin’ and you’ll know what we mean.